till smooth, then add a good claret- glassful of kirsch,
a sherry-glassful of brandy, and two or three drops
of essence of almonds, freeze again for a minute or
two, then serve in ice cups, garnished with stoned
fi'esh cherries marinaded in lemon juice and sugar✪ Cherry Sorbet,
and iced.
Ghemj Sorbet. — This is a particularly delicate
sorbet made with white heart cherries (and is
adapted with apologies from a recipe of Mrs. A. B.
Marshall’s for a most delicious water ice) ; for it
stone and pulp a quart of fine ripe white heart
cherries, and add this pulp, with the cherry kernels
blanched and minced, to a pint of lemon water ice,
with a couple or so of spoonfuls of Italian meringue,
and freeze till smooth, when you add to it a glassful
each of kirsch and good brandy, re-freeze, and serve
garnished with drained cherries from a bottle of
cherry brandy.
Damson Sorbet. — Stone two pounds of damsons,
and blanch and pound the kernels ; pidp the fruit
and then mix it with the pounded kernels, half a
j^int of strong sugar syrup, and one and a half pints
of boihng water, add a few drops of carmine if
necessary, to bring up the colour, and the juice of a
lemon (or two if they are not very juicy), and let it
stand till perfectly cold ; now freeze to a thick
batter, add a glassful of kirsch, noyeau, or brandy, if
preferred, and three-quarters of a gill of damson gin ;
re-freeze, and serve garnished, with blanched u^d
shred almonds✪ Damson Sorbet.
Gooseberry Sorbet. — Stew a quart of nice green
gooseberries in one and a half pints of water, with
SOUBETS ANl) GilANlTi
40
5oz. to 6oz. of sugar (tliis dej)Giids on tlioir swoot-
ness, as if very young, more sugar may be needed) ;
when quite tender add to them the juice of a lemon
and a few di'ops of green colouring (mind that the
colour is not made too dark), tammy it all, and
leave till cold. When perfectly cold put it into the
freezer and freeze to a thick batter, when you add to
it a full gill of maraschino, and a good glassful of
brandy✪ Gooseberry Sorbet, freeze, and serve.
Grape and Sherry Sorbet. — To a quart of lemon
water ice add two good wineglassfuls of good elder-
flower water and a gill of sherry ; re-freeze, and serve,
garnished with grapes, skinned and seeded, and
marinaded in sugar and maraschino, and crystallized
rose leaves✪ Grape and Sherry Sorbet.
Greek Sorbet. — To a pint of sugar syrup add eight
tablespoonfuls of strained orange juice, and freeze
this to a batter, adding to it just before it is finished
a good spoonful of brandy, two of maraschino, and
some crystallized ginger, cut up small✪ Greek Sorbet.
Liqueur Sorbets. — Mix together a pint of water
and half a pint of any liqueur syrup to taste, freeze,
add an Italian meringue of three egg whites and
three spoonfuls of caster sugar, re-freeze till
smooth, and add a good wineglassful of any liqueur,
with or without a liqueur-glassful of brandy or mm✪ Liqueur Sorbets
to taste, re-freeze, and serve garnished with marinaded
glaces fruits or flowers to taste. For instance, for
curacoa use crystallized oranges, rose leaves for
maraschino, crystalhzed cherries for kirsch, &c.
Melon Sorbet. — Half freeze a quart of melon water
ice, then add to it four good tablespoonfuls of
E
50
ICES.
Italian meringue, and re-freeze till smooth, when you
add half a pint of champagne and a liqueur- glassful
of maraschino, and finish freezing. ✪ Melon Sorbet
Page 22 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
till smooth, then add a good claret- glassful of kirsch, a sherry-glassful of brandy, and two or three drops of essence of almonds, freeze again for a minute or two, then serve in ice cups, garnished with stoned fi'esh cherries marinaded in lemon juice and sugar, and iced.
Cherry Sorbet. — This is a particularly delicate sorbet made with white heart cherries (and is adapted with apologies from a recipe of Mrs. A. B. Marshall’s for a most delicious water ice) ; for it, stone and pulp a quart of fine ripe white heart cherries, and add this pulp, with the cherry kernels blanched and minced, to a pint of lemon water ice, with a couple or so of spoonfuls of Italian meringue, and freeze till smooth, when you add to it a glassful each of kirsch and good brandy, re-freeze, and serve garnished with drained cherries from a bottle of cherry brandy.
Damson Sorbet. — Stone two pounds of damsons, and blanch and pound the kernels; pulp the fruit and then mix it with the pounded kernels, half a pint of strong sugar syrup, and one and a half pints of boihng water, add a few drops of carmine if necessary, to bring up the colour, and the juice of a lemon (or two if they are not very juicy), and let it stand till perfectly cold ; now freeze to a thick batter, add a glassful of kirsch, noyeau, or brandy, if preferred, and three-quarters of a gill of damson gin ; re-freeze, and serve garnished with blanched and shred almonds.
Gooseberry Sorbet. — Stew a quart of nice green gooseberries in one and a half pints of water, with
SORBETS AND GRANITE
5oz. to 6oz. of sugar (this depends on their sweetness, as if very young, more sugar may be needed) ; when quite tender add to them the juice of a lemon and a few drops of green colouring (mind that the colour is not made too dark), tammy it all, and leave till cold. When perfectly cold put it into the freezer and freeze to a thick batter, when you add to it a full gill of maraschino, and a good glassful of brandy, freeze, and serve.
Grape and Sherry Sorbet. — To a quart of lemon water ice add two good wineglassfuls of good elderflower water and a gill of sherry ; re-freeze, and serve, garnished with grapes, skinned and seeded, and marinaded in sugar and maraschino, and crystallized rose leaves.
Greek Sorbet. — To a pint of sugar syrup add eight tablespoonfuls of strained orange juice, and freeze this to a batter, adding to it just before it is finished a good spoonful of brandy, two of maraschino, and some crystallized ginger, cut up small.
Liqueur Sorbets. — Mix together a pint of water and half a pint of any liqueur syrup to taste, freeze, add an Italian meringue of three egg whites and three spoonfuls of caster sugar, re-freeze till smooth, and add a good wineglassful of any liqueur, with or without a liqueur-glassful of brandy or mm to taste, re-freeze, and serve garnished with marinaded glaces fruits or flowers to taste. For instance, for curacoa use crystallized oranges, rose leaves for maraschino, crystalhzed cherries for kirsch, &c.
Melon Sorbet. — Half freeze a quart of melon water ice, then add to it four good tablespoonfuls of
E
Italian meringue, and re-freeze till smooth, when you add half a pint of champagne and a liqueur- glassful of maraschino, and finish freezing.
Records on this page
Melon SorbetCherry SorbetDamson SorbetGooseberry SorbetGrape and Sherry SorbetGreek SorbetLiqueur SorbetsMelon Sorbet